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Yussi hits another home run with this yapchik recipe. Using a mix of meats and topped with some beef fry for an added layer of flavor, this is definitely not your typical potato kugel!
For more great food, watch Baruch Hashem It’s Shabbos!
9 Idaho potatoes
1/2 small onion
5 eggs
1 and 1/2 tablespoons salt
1/2 teaspoon Gefen Black Pepper
3 pounds meat (flanken/cheek for best results)
2 marrow bones
1/4 cup Gefen Oil
1/4 pound smoked beef fry
Using the S blade, fully process the onion.
Peel and grate potatoes.
Whisk the eggs well in a bowl.
Place your raw meat and marrow bones into the slow cooker.
Add the oil, salt, pepper and whisked eggs into the grated potatoes and mix well. Pour over the raw meat.
Add the sliced beef fry on top for flavor. Sprinkle some black pepper on top.
Cover and let it cook on low overnight.
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amazing
Hi can this be made in a regular pan in the oven instead of a crock pot? of a crock pot
YEs
ok to cook a full 24 hrs in the slow cooker? imakeit Friday lunctin
DEFINITELY. Yapchik is the type of dish- the longer it cooks the better
Can I omit the beer fry?
sure
We had two bachurim for sukkos who said it was the best yapchik they ever had! Now that’s a compliment! I left out the marrow bones, because I didn’t want to make another trip to the store and it was still delicious! Thank you Yussi Weisz for the Simchas yom tov!
I prepared it for shabbos & everyone loved it! It’s a nice change from the traditional tshulent.
Delicious. Perfect for a chilly first day lunch in the sukkah with friends and family.
it was delicious